*EDITED* Sausage Making Class

WAS: Wednesday, April 25^th 6:30pm- around 8:30pm
Where: Bluescreek Farm Meats @ The North Market

Activities:
*Learn how to bone out your own pork shoulder butt. (you will ACTUALLY do this yourself) – with guidance from us.
*We will grind all of the pork shoulder butts together, mix a few different types of seasonings, and link the sausage there.
*You will get to link your own sausage and take it home with you (about 6# per person - Brats, Polish, Mild Italian, Hot Italian, or Russian)
*Get to sample a few of the sausages there as a “mid-evening snack”

Cost: $75 (you will be taking roughly $40 worth of sausage home with you) Along with an amazing amount of knowledge!



Butchering Basics

Was: Sunday, November 6, 2011 @ 10am

This class is a must for any serious cook and meat lover. Cheryl and Dave Smith will share their extensive knowledge about meat and how it is raised on their farm. They will discuss and demonstrate where the different cuts on the cow come from, grading, knife sharpening, how to cut flank steak, skirt steak, stew meat and stir fry. Tricia will end the class with a meat cooking demo—come hungry and bring your questions!

$55/person

Cutting Basics 101
 Was Sunday, May 1, 2011 @ 10am
@ The North Market (Bluescreek Farm Meats)
Roughly 2 hours

This class will touch base on the basic knowledge any real meat cooker should know about!
We will go over meat grading, explain how to sharpen a knife, go over how to cut flank steak, skirt steak, make stew, make stir fry, and discuss many other meat knowledge necessities. Feel free to prepare questions ahead of time.
Come with a good appetite; samples will be provided throughout the class.

$55/per person
 

ALL of the comments from our Sunday, May 1, 2011 Attendees:
"I have never thought about potatoes in stir-fry! Learning where each cut of meat comes from was helpful. Thank You."
"Maybe a slightly smaller class?" - Yes! We will make our classes a little smaller for the next time around! THANK YOU!
"Very informative, interesting, and your food is tasty. Learned alot about the cuts of meat."
"Thank you so much! Great class. I'm excited to learn more about meat, cooking, and where my food comes from."
"Great combination of info, practice, food ideas, and practical knowledge. Speak up a little more in the beginning (hard to hear at times). Thanks for everything you do in the community!!"
"All the info at the beginning (about all the beef cuts & where they're located on the cow) was really helpful, and it was a gentle way to ease into the whole meat thing (it's hard for me to eat thing that LOOK like a formerly living thing). Food at the end was GREAT. Thank You!"
"Very informative. Thanks!!"
"The class was very interesting, looking forward to taking others."

Lamb Cutting Class
WAS on Sunday, March 6, 2011 @ 10am
@ The North Market (Bluescreek Farm Meats)
This Class was roughly 2.5 hours.

This was our FIRST class, and overall we were very pleased. Everyone had a good time, enjoyed the food, and left with smiles on their faces!
We learned a few things... meaning our next class will be even more amazing!

Class Cost:
$35  - OR -
$85 (if you would like to trim your own rack of lamb - and then take it home with you)

Our NEXT Lamb Cutting Class will take place January 2012!
We will make this class available for purchase around November 2011.

Below are some pictures of the in depth demonstration and explanation of how to break down a lamb. There are also pictures from the cooking demonstration that took place upstairs in the Dispatch Kitchen.

Comments from our Attendees:
"It was a great opportunity to get to know the people behind the delicious meat." -ML
"DO IT! Fun, Informative, Delicious." - CH

What Meat Cutting/Cooking Class would YOU be interested in taking!
Please contact us with your ideas so we can make it happen